The Little Food Baby is back...AND QUITE LITERALLY COOKING ON GAS!

Right guys...so I am going to get back into blogging!

Since my last post I have moved house..and now I am quite literally cooking on gas!

It has been a while but my love for food is still as strong as ever and I have now gathered some fantastic new recipes to share with the world! I'm thinking of spicing things up a bit too and adding in reviews on new cook books, kitchen gadgets and all things foodie!

The Little Food Baby x

White Fish with a Chorizo Crust taken from the Hairy Dieters: Eat for Life

This healthy recipe provides a fantastic way to spice up any type of white fish with relatively few ingredients. The process was very easy and quick to cook and only mounts up to 255 calories without the potatoes and vegetables.

Top Tips:

• I bought snacking chorizo from Tesco that is already skinned and sliced to save time
• The recipe book suggests to serve with mash however I found herby roasted potatoes provided an exciting accompaniment to a delicious meal.
• I used cod loin which is often meatier and more juicy than a fillet
• To save time, I only left the bread and chorizo to cool for 5 minutes. It still blended perfectly!
• I added an extra squirt of lime juice to each fillet before pressing on the crust - this helped the crust to stick
• 
  

• Time: 30 mins

• Serves 4
• 
  

• Ingredients: 

• 1/2 lime, juice only

• 4 firm white fish fillets such as haddock, monkfish or cod

• 100g day-old white bread, crusts removed and broken into small pieces
  

• 100g cured chorizo, skinned and chopped

• 1 garlic clove, finely sliced

• 1 unwaxed lime, zest only

• 1 tbsp flatleaf parsley

• 1 tbsp parmesan cheese

• Freshly ground black pepper and Salt for seasoning

• Olive oil

• Lime wedges, to serve

Cooking instructions: 

1. Preheat the oven to 180C/350F/Gas 4.
2. Pour the lime juice over the fish fillets. Leave for half an hour while you prepare the crust.
3. For the crust, slice the chorizo and fry with the bread for 3 minutes until the bread becomes coated in the juices
4. Transfer the chorizo and bread to a plate and leave to cool for 30 minutes
5. Once cool, place the bread and sausage into a blender or food processor and pulse until the mixture resembles fine crumbs. Add the garlic, lime zest, parsley, parmesan, 1tsp of salt and freshly ground black pepper. Process again to combine the ingredients.
6. Lightly oil a baking tray and place the fish, along with the juices, skin-side down in a roasting tin. Press on a thick layer of the crust.
7. Bake the fish in the preheated oven for 12-15 minutes.
8. Serve with a drizzle of olive oil and a lime wedge for extra flavour

Welcome

Hello Fellow Food Babies,

My passion for all things edible combined with my limited amount of free time has empowered me to create my blog, The Little Food Baby.

I lead my life as a PR executive in a busy agency and I find myself with decreasing amounts of free time to concoct adventurous recipes and track down exotic ingredients. Instead, I have turned to recipe books bought on the shelf in order for me to get my cookery fix.

The sheer volume of cookery books on the market can be daunting and therefore I began to search online for reviews and tips on recipes kindly created by the chefs we love. These reviews are now my go-to when choosing a new recipe book to buy or new meal-time treats to prepare.

Currently living with my parents whilst saving to buy property, I have found that I can save money and avoid household costs by providing my family with delicious home cooked meals that do not cost an arm and a leg to produce.  

No matter how long it is until pay day or the minimal amount of spare time you have between work and your favourite TV programme starting, I hope to provide you with helpful reviews and tips to create scrumptious meals for all your family and friends to enjoy.

The Little Food Baby x